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Spinach Portabella Patty Melts

  • Author: Stephanie Pass
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


A delicious alternative for the barbecue!


  • 4 portabella mushrooms
  • 4 oz VELVEETA® Queso Blanco brick, cubed
  • 8 oz cream cheese, cubed
  • 10 oz frozen chopped spinach
  • 1 can of chopped tomatoes and chilies, drained
  • 1/2 teaspoon garlic powder


  1. Preheat grill.
  2. Defrost frozen spinach for 5-6 minutes on high in the microwave in a large bowl.
  3. Cube the cream cheese.
  4. Cube the VELVEETA® Queso Blanco brick.
  5. Drain the can of tomatoes and chilies.
  6. Add the cream cheese, VELVEETA® Queso Blanco, tomatoes and chilies, and garlic powder to the spinach and mix until combined.
  7. Microwave on high for 3-4 minutes. Then stir.
  8. Microwave again on high for 1-3 minutes until cheese is completely melted. Stir until smooth.
  9. While the spinach queso is in the microwave, wipe the tops of the portabella caps with a damp paper towel to get any excess dirt.
  10. Then, pull out the stems, and use a spoon to gently remove the gills.
  11. Spray a metal pan with olive oil.
  12. Fill each portabella cap with spinach queso – about 4 tablespoons.
  13. Place each portabella in the metal pan. Then place the pan directly onto the hot grill. Shut the lid.
  14. Allow the caps to cook for 7-10 minutes. Checking every 5 minutes or so.
  15. Remove from pan and serve immediately
  • Category: Main Dish / Side Dish
  • Cuisine: American
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